Scallops in Cream Sauce

500gr scallop meat

¼ cup butter

2 T. thinly sliced green onions

¼ tsp. salt

¼ cup dry white wine

2 tsp. corn starch

½ cup heavy cream

½ cup finely shredded Swiss cheese

• If scallops are large, cut in half.

• Melt butter in 10 inch skillet on medium-high.

• Cook onion in butter until tender.

• Stir in scallops and sauté 3 or 4 minutes until scallops are white, stirring frequently.

• Mix wine and cornstarch.

• Stir into scallop mix.

• Boil and stir for 1 minute.

• Reduce heat to medium.

• Stir in whipping cream.

• Heat 1-2 minutes or until hot.

• Remove from heat.

• Stir in cheese until melted.